Mamas Arkansas Sweet Bread Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Cream butter & sugar till light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour, salt & baking powder in a separate bowl.
• 2. Alternately add flour mixture gradually with milk to creamed mixture. Then add extracts & yellow food coloring if using, and beat until blended. Pour into a well greased & lightly floured 9 X 13 X2 inch pan, and bake in preheated 350 degree F. oven for about 45 to 50 minutes, or until toothpick inserted in center comes out clean. Can also be baked in a Bundt pan or Loaf Pan, as you desire.
• 3. NOTE: She called it sweet bread, because it could satisfy a sweet tooth I suppose, even though she didn't have the ingredients to make a frosting. With a long pan there was enough for all 13 of us, Mom & Dad plus 11 kids to at least each have a piece. We loved this rare treat that made supper special. Have you ever heard of sweet bread, or was it just at our house in Arkansas?

Steps:

• PLEASE NOTE THAT MY BAKE AND PREP TIME ARE just my guesstimates only. It may take you more or less time, than it took me. Especially if you choose to use store bought pound cake, and use the cook & serve pudding mix. The OVERNIGHT CHILL TIME IS NOT INCLUDED. This is what my mascarpone cheese substitute looked like before I put it in the fridge to be mixed with my homemade pudding.
• Prepare Mama's Arkansas Sweet Bread according to instructions in recipe, except you should substitute coffee Extract for the vanilla Extract, IF AVAILABLE, other wise just use vanilla. This recipe will make 2 loaf pans 12 X 4 1/2 X 3. 1/4 inches. After cake has cooled slice into 36 slices about 1/2 inch thick. Then place on a baking sheet and toast in oven, or use a toaster oven or lay out on a large platter and let dry out. This way the dessert will not be too soggy when you add the coffee soaking liquid.Link for the cake recipe:https://www.justapinch.com/recipes/dessert/cake/mamas-arkansas-sweet-bread.html
• MASCARPONE CHEESE SUBSTITUTE: Combine cream cheese, 1/2 cup of heavy whipping cream, and 1/3 cup of sour cream, the ingredients for the mascarpone Cheese into a large bowl. Then beat until smooth. After a creamy consistency is reached, add the remaining 1 1/2 cups of heavy whipping cream. Beat until light and fluffy, then refrigerate till needed.
• TO MAKE THE VANILLA PUDDING MIXTURE: YOU CAN USE THE COOK AND SERVE Jello pudding mix if desired, if you do, then omit the ingredients listed for the vanilla pudding and just follow the instructions on the box, you will probably need at least 2 boxes though.
• To make the homemade version, combine 1/3 cup sugar 1/4 cup cornstarch, dash of salt, 2 large whole eggs plus 1 large egg yolk, in a medium size bowl and blend with a whisk, then add 1/2 cup of whole milk, blend again, then set aside till needed.
• Now in a medium size sauce pan, add 3 cups whole milk with 1/4 cup sugar, whisk together till blended then bring to a boil. REMOVE FROM HEAT. Then temper the egg mixture by by SLOWLY ADDING A SMALL AMOUNT OF THE HOT MILK TO THE EGG MIXTURE, ALL THE WHILE WHISKING TO BLEND. THEN ADD A LITTLE MORE HOT MILK AND STIR BRISKLY, , AND REPEAT TILL YOU HAVE ADDED ALL OF THE REMAINING HOT MILK.
• AFTER YOU HAVE TEMPERED THE EGGS, POUR THE MIXTURE INTO A MEDIUM SIZE SAUCE PAN, AND PLACE OVER medium high heat, then stir till mixture begins to thicken about 5 minutes and mixture begins to coat the spoon. After it is thick remove from heat and then add the 2 tablespoons butter, and stir till melted, then add the coffee extract or vanilla, and stir to blend.Allow mixture to COOL COMPLETELY.Can place in fridge to cool faster, but place a piece of saran wrap over the pudding to prevent it from forming a skim on top while cooling.
• To prepare the coffee syrup soaking mixture: Heat the water to boiling, then add in the instant coffee, sugar, armaretto and stir thourgly to blend, then after blending add the coffee liqueur and stir again. By adding the coffee liqueur lastly the coffee will have cooled down some, and hopefully will not coddle the milk in the liqueur.
• ASSEMBLY: USING A 9 x 15 x2 INCH SIZE BAKING DISH. lINE THE DISH WITH A SINGLE LAYER OF THE CAKE SLICES ENOUGH TO COVER THE ENTIRE BOTTOM OF THE baking dish.
• Then with a tablespoon add at least half of the coffee syrup mixture to the cake slices, being sure to add some to each cake slice.
• By now the pudding should be completely cooled, so fold the pudding into the bowl with the mascarpone cheese, then blend it well together. Pour half of the pudding/cheese mixture over the cake slices, smooth out evenly. Now dust with cocoa, and then add enough shaved chocolate to cover the layer.
• Now repeat by adding the remaining cake slices on top of pudding/cheese mixture. Then spoon the coffee syrup mixture over the cake till all has been used. Now top with the remaining cheese/pudding mixture, then dust lightly with cocoa powder.
• Add additional shaved chocolate if desired.
• Cover tightly with saran wrap. REFRIGERATE AT LEAST 6-8 HOURS, OR PREFERABLY OVER NIGHT. THEN CUT AND SERVE, TOP WITH WHIPPED CREAM AND CHOCOLATE SPRINKLES IF DESIRED. You are really going to love this one, it is sooo good, slightly sweet, and has lots of flavor.

Steps:

• 1. Preheat oven to 350 degrees F.Grease or spray baking pan with non stick cooking spray. The dimensions of the loaf pans that I used were 12 inch X 4 1/2 inch X 3.1 1/4 inch. It is a Wilton Pan and I bought it at AMAZON. iT IS LONGER THAN THE TRADITIONAL SIZE LOAF PAN.
• 2. Cream Butter and sugar till light and fluffy.
• 3. Add egg yolks one at a time beating well after each addition.
• 4. Mix flour salt and baking powder together in a sifter or mesh strainer, then push mixture thru with the back of a spoon, into a bowl.
• 5. Now add a bit of flour to the creamed mixture.
• 6. Alternate with the milk in about 3 intervals.
• 7. Now add extracts and yellow food coloring if desired., and beat till blended and well incorporated.
• 8. Beat egg whites till stiff peaks form. If it is a rainey day you will not get stiff peaks. So just beat until egg whites are frothy and foamy. Carefully fold egg whites into cake batter by using a spatula and going from the bottom of the bowl to the top, all the while you are turning the bowl.
• 9. Pour batter into prepared pans, either a 9 X 13 X 2 pan and bake for about 50 minutes or pour into 2 loaf pans.
• 10. Bake at 350 degree F. oven and bake for 42 to 55 minutes or until toothpick inserted into center of cake comes out clean.
• 11. May add a thin glaze if desired or dust lightly with powdered sugar, or serve with sweetened fruit.
• 12. Mama called it sweetbread because it could satisfy a sweet tooth I suppose. Using the 9 X 13 pan allowed all of us to savor in the taste of this sweet sensation. We always loved this sweet sensation because it was the perfect ending sweet sensation to an otherwise plain supper.

Steps:

• 1. Boil the raisins in water for 15 minutes; Drain, reserving 2 cups of the water.
• 2. Grease and flour a large tube pan.
• 3. In a large bowl, stir together flour, cloves, cinnamon and salt.
• 4. In a medium bowl, cream the eggs, butter and sugar; add 2 cups of the raisin water and mix well.
• 5. Add wet ingredients to dry ingredients; mix well.
• 6. Mix in raisins, cherries, nut and baking soda.
• 7. Bake at 350 degrees for 1 hour or until knife inserted comes out clean; Cool.

Steps:

• 1. Preheat oven to 350*. Grease and flour 9x5 loaf pan. In large bowl, use a whisk and mix all dry ingredients.
• 2. With a pastry blender, cut in shortening until mixture resembles course crumbs. With a fork, stir in mashed bananas & eggs until blended. (Also add nuts here if desired).
• 3. Spread batter evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean.

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9 x 5 inch loaf pan.
• In a bowl, Mach the bananas until smooth. Stir the melted butter into the mashed bananas.
• Mix in the baking soda and salt.
• Stir in the sugar, egg and vanilla.
• Mix in the flour. Then stir in the nuts.
• Pour into the prepared loaf pan.
• Bake for 1 hour or until done. A toothpick inserted into the middle should come out clean.
• Remove from oven and cool on a wire rack. When cooled, remove from the pan and slice.

Steps:

• In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
• In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
• Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.